Does real honey freeze (crystallize)?

It is still not well known by our society that properly produced flower honeys crystallize (freeze). HONEYS PRODUCED BY ADDING SUGAR OR FEEDING BEES WITH SUGAR do not crystallize (freeze). So, What Causes Honey to Crystallize? The main reason for crystallization (freezing) in honey is the glucose, fructose and water ratio naturally found in it. The probability of crystallization (freezing) increases in honeys with high fructose (fruit sugar) ratio. Since fructose is less soluble than glucose, the probability of sugar crystals decreases as the fructose ratio in honey increases. Chestnut Honey, Pine Honey and Oak Honey can also crystallize by nature, but this process may occur later than flower honeys. However, since the fructose ratio is high in chestnut honey, sugaring is slightly less. How should crystallized (frozen) honey be dissolved or consumed? You can melt the crystallized (frozen) honey jar in hot water using a bain-marie method. You should never boil the honey directly, the HMF (hydroxymethyl furfural) value increases when the food chain of honey boiled above 45 degrees is disrupted, thus creating a carcinogenic effect, which is an undesirable compound. According to the Turkish Food Codex, the amount of HMF contained in honey should be less than 40 mg/kg. One of the most enjoyable consumption methods is the CREAM HONEY format. Beat your crystallized (frozen) honey with a mixer until it reaches a creamy consistency and enjoy it. Since there is no change in its nutritional value, you can safely consume it.